Vietnamese Lau Thai Hot Pot
A vibrant, interactive broth-based dinner where shrimp, chicken, and mushrooms cook right at the table. Fish sauce, lime, and Thai chili deliver authentic heat without fussy prep.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 32g
Ingredients
- 6 oz chicken breast, thinly sliced
- 8 oz large shrimp, peeled and deveined
- 8 oz mushrooms (cremini or button), halved
- 4 cups chicken broth
- 2 tbsp fish sauce
- 1 tbsp Thai red chili paste
- 1 whole lime (halved)
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat, about 5 minutes.
- 2
Stir in fish sauce and chili paste until the paste dissolves into the broth, ~30 seconds.
- 3
Add chicken and mushrooms; simmer until chicken is cooked through, 4–5 minutes.
- 4
Add shrimp and cook until they curl and turn opaque, 2–3 minutes.
- 5
Squeeze lime juice into the broth and taste; adjust with fish sauce or lime as needed.
- 6
Ladle into bowls and serve hot with extra lime wedges and fresh herbs on the side.
Tools you’ll need
- large pot (3–4 quart)
- wooden spoon or ladle
- cutting board
- chef's knife
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